ORAYLINfi. 291 



the pursuit. They take the fly almost equally Avell above 

 the water, on the surface, or beucatliit; but my own obser- 

 vation led nie to think the last is their favorite method. 



When hooked, they make a vigorous rush, and seek to 

 run under logs and brush. If the water is cold and the 

 tisli in best condition, it leaps two or three limes like a bass, 

 lifs/iirtf/ /fs sides wiih its tail. The tish of the ]\Ianist<'e. 

 which is a very cold stream, almost invarial)ly leap out of 

 water wlien struck, wliile those in the An Sable, not so 

 cold, generally do not. 



The appearance of the grayling in the water, when 

 hooked and excited and struggling, is something beautifvd 

 to see, — the large dorsal tin being the most conspicuous and 

 noticeable feature. The colors of both the dorsal and pec- 

 toral tins are rich and deli* ale beyond descri])tion, — the 

 violet, pearl)" and golden tints and rainbow hues, marvel- 

 ously contrasted ^uld blended. The back is dark olive- 

 l)rown; the sides and belly, silvery; the Ixxly, slim and 

 graceful ; the head small, mouth of medium size and ten- 

 der: tail, forked and broad ; and the adipose tin shows his 

 ro3'al lineage. 



The grayling is a spirited tighter, for a few miiuites, but 

 he does not seem to me to have the "bottom " of the trout, 

 nor to display ([uitc the trout's savagery. 



When taken fresh from the water and cooked, the meat of 

 the grayling is firm and the flavor delici(His; but I nuist 

 still think the trout bears oiT the palm for excellence. 



Flies for grayling Ashing should be of medium size — 

 between a large and very small trout-fly. Large flies 



